78 Degrees Presents: A Harvest Dinner

A salad of fresh vegetables, herbs, flowers and fruits.

Lobster Bisque. 
Slow poached lobster, reduced lobster stock fortified with cream, foam and tarragon

Steak and Potatoes. 
Sous vide steak with sauteed green beans, roasted potatoes, and a wild mushroom jus.

Cucumber, ginger, apple, pear, and pineapple. 

Strawberries and Pistachio. 
Microwaved pistachio sponge, pistachio ganache, sous vide strawberries, strawberry chantilly, brown butter and coconut powder, cinnamon ice cream.


Birthday Cake. 
Blueberry ganache, grapefruit gelee and sponge, mascarprone cheesecake.

Tonka bean macaron, pineapple and popping candy aerated chocolate, passionfruit and coffee bonbons.

The Harvest Salad

Herbs, flowers and vegetables were hand picked just before service.
We began with fire roasted cherry tomatoes, slow roasted yellow pear potatoes, compressed black cherry tomatoes with balsamic, compressed yellow brandywine and japanese oxheart with cider.

We then placed baby zucchini halves, beans and flowers in various spots of the plate.

Then we add purple haze carrot ribbons, heirloom carrot diamonds, cucumber curls, and garden peas.

Finally we topped the harvest salad with thai, purple, and genovese basil, arugula leaves and flowers, assorted herbs.